| 红肉和白肉枇杷果仁营养成分分析 |
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| 引用本文： | 余筱洁,金晓燕,周存山,杨虎清,何志平,王允祥.红肉和白肉枇杷果仁营养成分分析[J].浙江林学院学报,2011,28(1):149-152. |
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| 作者姓名： | 余筱洁 金晓燕 周存山 杨虎清 何志平 王允祥 |
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| 作者单位： | 1. 浙江农林大学农业与食品科学学院,浙江临安,311300
2. 江苏恒顺醋业股份有限公司,江苏镇江,212143 |
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| 基金项目： | 国家自然科学基金资助项目(30940058); 浙江省科学技术计划项目(2007F70044,2008C32028) |
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| 摘 要： | 以枇杷‘宁海白’Eriobotrya japonica‘Ninghaibai’和‘大红袍’E.japmica‘Dahongpao’果仁为原料,利用气相色谱-质谱分析脂肪酸组成,理化分析测定常规化学成分,研究不同品种枇杷果仁中常规化学分成和脂肪酸组成的差异。实验共鉴定出11个脂肪酸组分,分别占‘宁海白’枇杷果仁总脂肪酸的94.37%和‘大红袍’枇杷果仁总脂肪酸的93.13%。‘大红袍’枇杷果仁中棕榈油酸、油酸、亚油酸和亚麻酸的质量分数为507.6 g.kg-1,显著低于‘宁海白’枇杷果仁的578.5 g.kg-1;‘宁海白’枇杷果仁中必需脂肪酸亚油酸和亚麻酸的质量分数（509.2 g.kg-1）显著高于‘大红袍’枇杷果仁（444.8 g.kg-1）。此外,枇杷果仁的蛋白质质量分数很高,淀粉和酚类物质相对比较丰富。为枇杷果仁深加工产品的开发提供了脂肪酸组成及常规化学成分的详细评估依据。图3表1参7
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| 关 键 词： | 植物学 枇杷果仁 营养成分 脂肪酸组成 |
Nutritional components for kernels of two loquat cultivars |
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| YU Xiao-jie,JIN Xiao-yan,ZHOU Cun-shan,YANG Hu-qing,HE Zhi-ping,WANG Yun-xiang.Nutritional components for kernels of two loquat cultivars[J].Journal of Zhejiang Forestry College,2011,28(1):149-152. |
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| Authors: | YU Xiao-jie JIN Xiao-yan ZHOU Cun-shan YANG Hu-qing HE Zhi-ping WANG Yun-xiang |
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| Institution: | YU Xiao-jie1,JIN Xiao-yan2,ZHOU Cun-shan1,YANG Hu-qing1,HE Zhi-ping1,WANG Yun-xiang1(1.School of Agriculture and Food Science,Zhejiang A & F University,Lin'an 311300,Zhejiang,China,2.Jiangsu Hengshun Vinegar Industry Co.Ltd.,Zhenjiang 212143,Jiangsu,China) |
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| Abstract: | To select the best loquat kernels in regards to fatty acids and nutrition from two Eriobotrya japonica cultivars('Ninghaibai'and 'Dahongpao'),differences in normal chemical components and in fatty acid composition using a physico-chemical analysis for the nutritional component and gas chromatography and mass Spectrometer(GC-MS) for the fatty acid profile were tested.Results showed that GC-MS identified 11 fatty acids with total fatty acids for both cultivars being 94.4% in loquat seeds and 93.1% in the seed... |
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| Keywords: | botany loquat seed nutritional component fatty acid profile |
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